BEAN AND CORNBREAD CASSEROLE (CROCK POT)

Steps:

• Lightly grease Crock-Pot.
• In a skillet over medium heat, cook onion and green bell pepper until tender.
• Transfer to Crock-Pot.
• Stir in kidney beans and pinto beans.
• Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
• Cover and cook on High for 1 hour.
• In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
• Stir in milk, eggs, vegetable oil, and cream-style corn.
• Spoon evenly over bean mixture.
• Cover and cook on High for 1 1/2 to 2 more hours.
• Serve.